Giant Frangipane Mince Pie. Stress Free.

Jam tart tins are near impossible to buy in SA - muffin tins are everywhere but the little-shallow-ridged-tart tins so perfect for holding up tiny pastry cases are in short supply.  So this year I opted to make one giant mince pie and my word I will do the same in every coming year.  No hours of watching the oven door to switch tins for me, oh no.  One large tart and everyone is happy.  

This recipe is also a winner by snazzing up bought mincemeat and topping it all with frangipane rather than pastry.  The result is a completely delicious Christmasssy treat that is perfect with a cuppa round the fire/air con, or heated up with a dollop of ice cream for pud.  Oh and it freezes incredibly well, so I've given quantities for two - one for now and one for the freezer.   A perfect recipe for a stress-free Christmas.

Ingredients (makes two 36 cm x 12 cm rectangular tarts)

For the Pastry

225 g unsalted butter
200 g caster sugar
2 large free range eggs, lightly beaten
500 g plain flour

For the Mincemeat

2 x 450 g jars fruit mincemeat
4 apples, peeled, cored and grated
2 oranges, zest and juice
150 ml brandy
2 tsp mixed spice

For the Frangipane

125 g unsalted butter

125 g caster sugar

2 large free range eggs

100 g ground almonds

100 g flaked almonds to scatter

Method

1. First make the pastry.  Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar.  Make a well in the centre and add the eggs.  Bring the dough together with a blunt knife and then with your fingers.  Don't overwork it.  Wrap in cling film and leave in the fridge for at least an hour.
2. Now make the mincemeat.  Pop all the ingredients into a large bowl, and set aside.

3. Finally make the frangipane.  Beat the butter and sugar together then add the eggs, one at a time.  Stir in the ground almonds.  Pop in the fridge.

4. Preheat the oven to 180C. Roll the pastry out as best you can and use it to line the two tins.  Don't worry if it breaks, just patch up the edges and trim the top.  Pop in the fridge for another 30 minutes, then prick all over with a fork and pop in the oven for 10 minutes.  Then allow to cool.

5. Fill each tart tin with mincemeat then dollop over spoonfuls of frangipane, then finish with a sprinkling of flaked almonds.
6. Bake for 25 minutes or until golden.   Allow to cool before removing from the tins.

Delicious.